OUR RECIPES

Smoked Salmon Hors d’Oeuvres

Tempura frying herb leaves offers an excellent platform for serving Aoraki smoked salmon as a passed appetiser. Rice crackers are also easily made at home using left over cooked rice.

SERVES 4 APPETISERS

Method.

  1. To make rice crackers: spread cooked rice on an oven tray 2-3 mm thick. Dry without colouring in an oven preheated to 130°C for 20-30 mins. Cut into desired shapes while warm. Fry without colouring at 190°C until ‘puffed’.
  2. To make tempura batter: loosely combine ingredients (don’t over mix). Heat oil in pan to 190°C (take care not to exceed temperature). Dust items to be fried, lightly coat in batter and fry. Remove when crisp; set onto paper towel on tray.
  3. Add smoked salmon to tempura and crackers while they are still hot. Decoratively top with combinations of apple syrup, yoghurt, citrus zest and herb flowers. Serve and enjoy.

Product used in this recipe.

Original Artisan Portion

Hot Smoked

Cold Smoked Shavings

Cold Smoked

Cold Smoked Slices 100g

Cold Smoked

Shopping list.

15-25 grams of Aoraki  Hot or cold Smoked Salmon per hors d’oeuvre

4 shiso leaves (substitute with basil leaves)

4 sheets of nori

Cooked short or medium grain rice

4 thin slices of lotus roots

Tempura batter:

1 tbs of soft flour + 3 tbs cold sparkling water + Salt

For frying:

1 tbs of flour + 1 cup of rice + bran oil + 1 tbs of peanut oil

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